Cooking Instructions

Step 1: Gather the ingredients & preheat the oven to 400 degrees F. In a medium skillet, cook the bacon until crisp.

Step 2: Remove the bacon from the pan, drain on paper towels, crumble, and set aside. Drain the pan; do not wipe out.

Step 3: Add the olive oil to the pan and add the chicken and onion. Cook together until the onion is tender and the chicken is no longer pink, about 7 to 8 minutes. Remove the chicken and onion from the pan with a slotted spoon to a medium bowl.

Step 4: Add the cream cheese and bacon to the chicken mixture, along with the thyme and mix well; if you’re adding fresh herbs, add them at this point.

Step 5: Gently roll out each puff pastry sheet across the fold lines to make it a bit wider. Cut each sheet into thirds following the fold lines of the pastry. Then cut in half across the strips to make six rectangles from each sheet.

Step 6: Put 1/3 to 1/2 cup of the chicken mixture in the center of each of six of the rectangles. Top with other six rectangles and gently stretch the top rectangles to fit. Seal the pastry edges and press with a fork.

Step 7: Place each filled rectangle on a cookie sheet and brush with the beaten egg. Bake for 20 to 25 minutes until the pastry is deep golden brown.

Step 8: Remove the pastries to a wire rack and let cool for 5 minutes before serving; the filling is very hot!